Seafood risotto is a special-occasion dish—a glamorous mix of flavors, shapes, and textures against a lush backdrop of creamy Arborio rice. With a wide array of seafood options to choose from, the preparation can easily become a three-ring circus, so we decide to set some limits.
Why This Recipe Works
For our seafood risotto recipe, we chose universally appealing shrimp, mild-tasting squid, and sweet, meaty scallops—small bay scallops were a perfect size. Chicken broth, even if diluted, overpowered the delicate flavor of the seafood so we chose instead to make a quick seafood broth by simmering the shrimp shells in a base of bottled clam juice and water, along with onion, carrot, peppercorns, bay leaves, and canned tomatoes. When it came to cooking the seafood for our seafood risotto, we found that stirring the shrimp, squid, and scallops into the risotto after it was fully cooked and allowing the mixture to stand, covered, off the heat resulted in flawlessly tender seafood every time.